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How To make Stir Fried Scallops with Pasta
1 lb Bay scallops
4 oz Capellini OR Linguine
1/4 c Dry white wine
2 tb Water
1/2 ts Instant chicken bouillon; *
2 Cloves of garlic; minced
1 tb Margarine OR butter; **
1 1/2 c Fresh mushrooms; sliced
1/2 c Green onions; sliced
1/2 c Carrot; shredded
1 tb Parsley; snipped
4 Lemon wedges
* Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste. Thaw scallops, if frozen. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside. In a large skillet, cook garlic in hot margarine or butter for 30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet. cook and stir till the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque. Serve with lemon wedges. Yield: Makes 4 (1 1/4 cup servings. One serving equals: 2 lean meat exchange; 1 1/2 starch/bread exchange; 1 vegetable exchange; 1/2 fat exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon); Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
How To make Stir Fried Scallops with Pasta's Videos
How to Sear Scallops with a Golden Crust Like a Restaurant Chef
Click here to access our Pan-Seared Scallops Recipe:
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Producing crisp-crusted restaurant-style scallops means overcoming two obstacles: chemically treated scallops and weak stovetops. We wanted to achieve superior pan-seared scallops that had a perfectly brown crust and no hint of off-flavors. We decided to work with wet scallops (those that are chemically treated with STP, a solution of water and sodium tripolyphosphate, to increase shelf life and retain moisture) first. If we could develop a good recipe for finicky wet scallops, it would surely work with premium dry (untreated) scallops. We found that waiting to add the scallops to the skillet until the oil was beginning to smoke, cooking the scallops in two batches instead of one, and switching to a nonstick skillet were all steps in the right direction. But it wasn’t until we tried a common restaurant technique—butter basting—that our scallops really improved. We seared the scallops in oil on one side and added butter to the skillet after flipping them. (Butter contains milk proteins and sugars that brown rapidly when heated.) We then used a large spoon to ladle the foaming butter over the scallops. Waiting to add the butter ensured that it had just enough time to work its browning magic on the scallops, but not enough time to burn. Next we addressed the lingering flavor of STP. Unable to rinse it away, we decided to mask it by soaking the scallops in a saltwater brine containing lemon juice. For dry scallops, we simply skipped the soaking step and proceeded with the recipe.
The best way to pan-sear a steak:
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Fry scallop noodles
Easy fry noodles.
Blanched noodles about 3 minutes.
Saute ginger and spring onion.
Put noodles and oyster sauce to taste.
Ready to eat.
Thanks for watching
QUICK & EASY Garlic Parmesan Scallops Recipe!
QUICK & EASY Garlic Parmesan Scallops Recipe!
Ingredients!
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon of lemon pepper,
1/2 teaspoon old Bay seasoning
1 teaspoon dry pepper flakes
2 tablespoons fresh parsley
4 garlic cloves minced
4 tablespoons unsalted butter
2-4 tablespoons Parmesan cheese
1/2 a lime juice
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Linguine Pasta with Sea Scallops and Asparagus Creamy Sauce by Cooking with Manuela
Make any dinner special with this easy and quick linguine pasta, made with crispy asparagus, delicate and perfectly seared sea scallops, mixed in a rich and flavorful saffron creamy sauce. Read more about this recipe here: